Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Preheat oven to 425°.

Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape,
pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).

Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. For cinnamon and sugar pretzels, omit the salt completely.

Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool. Paint with melted butter for extra richness if desired. For cinnamon and sugar pretzels, paint with butter and sprinkle with a mixture of cinnamon and sugar.
Makes 12 pretzels.
Enjoy!

2. Pour together the flour, baking powder, baking soda and salt, set aside.

3. Add 1/2 teaspoon vinegar to the milk and set aside for about 3-5 minutes.

4. In another bowl, add the 2 eggs and mix with handmixer. Now pour in the sugar and continue to mix for a minute.

5. Now add vanilla extract and vegetable oil and mix.

6. On low speed, add half of flour mixture, beat, then add half of milk mixture. Repeat until everything is combined and well mixed. Scrape down sides of the bowl too.

7. Now pour the rather thin batter into your cupcake pan and fill up the cupcake liners 2/3 full. Bake in your preheated oven for about 12-15 minutes, use a toothpick, stick in the center of the cupcake, if it comes out clean, the cupcakes are done.

8. Let cupcakes cool for a couple of minutes before you remove them from the pan. Let cool completely on a plate or wire rack.

1. Gently melt the coconut oil in a saucepan (you don’t want to heat it, just melt it)2. In a food processor, combine all of the ingredients and pulse until well combined.3. Scrape into a small bowl and place in the freezer or refrigerator until it has hardened to desired consistency. Approximately 15 minutes in the freezer.4. You can use a hand mixer to fluff the frosting up or if too stiff.

Friday, February 3, 2012

Well,
groundhog day has come and gone and Wiarton Willie (as he's called in
these parts) hasn't seen his shadow so Spring comes early this year.
Although we've barely had ANY winter weather to begin with.

p.s groundhog day is such a strange phenomenon.

Aaaanyway, here's some scrumptious chocolate chip cookies that you can savour while thinking up warm thoughts of Spring.

This recipe uses coconut oil instead of butter or any other type of oil, for that matter.

The coconut oil gives the just slightest bit of coconut flavour that it is ever so pleasing. And definitely gives these chocolate chip cookies an edge over the regular ones.

Even if you don't like coconut I don't think you'll mind these cookies at all but...then again I do like coconut so I don't have any stats from non-coconut lovers to give you.

Directions
Preheat oven to 375.
Mix together flour, baking soda, and salt in a medium bowl and set aside.
In a large bowl whisk together coconut oil and sugar, then beat in egg
and vanilla. Add flour mixture. Stir in chocolate chips. If dough is
looking too runny, add a little more flour until it resembles standard
cookie dough.
Drop by spoonfuls onto cookie sheets and bake approximately 10 minutes.
They spread a lot, so be careful to not put the cookies too close
together on the pan.

About Kitchen Grrrls.

Caitlin & Riley. We're sisters who love to cook, bake, and eat. We share vegan recipes and restaurant reviews, so that you too can enjoy the vegan life! All photos are all ours unless credited otherwise.

The name Kitchen Grrrls is inspired by Riot Grrrl, feminism and all things DIY, particularly cooking and baking. Just in case you were wondering.